Best Creole Onion Soup Recipes

CREOLE ONION SOUP

Creole Onion Soup image

Gourmet taste in 30 minutes -- you can't beat that with a stick. Light a candle (to avoid tears while cutting onion). Ok, let me be honest....I seldom measure anything...but I will try...just sprinkle the ingredients and taste as you cook....make it your own.

Provided by TAMMIELT

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 (1 pound) loaf French bread
¼ cup butter
2 onions, thinly sliced
¼ cup all-purpose flour
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ teaspoon Creole-style seasoning
¼ cup spaghetti sauce
2 tablespoons soy sauce
2 (10.5 ounce) cans beef broth
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese

Steps:

Slice the bread in thick slices and place on the rack in the oven. Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden.
In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency.
Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts. Serve at once.

Nutrition Facts : Calories 464.6 calories, Carbohydrate 53.5 g, Cholesterol 48.8 mg, Fat 18.5 g, Fiber 2.8 g, Protein 21.6 g, SaturatedFat 10.9 g, Sodium 1486.4 mg, Sugar 5.1 g

CREOLE ONION SOUP

Creole Onion Soup image

Make and share this Creole Onion Soup recipe from Food.com.

Provided by Sherrybeth

Categories Cajun

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs yellow onions, julienned
4 ounces unsalted butter
2 ounces all-purpose flour
1 quart chicken stock
1 quart milk
2 bay leaves
6 ounces sharp cheddar cheese, shredded
6 ounces white wine
1/2 tablespoon kosher salt
1 teaspoon white pepper, fresh ground

Steps:

In a soup pot, melt the butter over medium heat.
Add the onions and cook until translucent. Add the flour and cook for 8 minutes, stirring constantly. (Be careful not to burn the flour).
Add the chicken stock, milk and bay leaves and bring to a boil.
Reduce down to medium heat and remove both bay leaves.
Add the white wine, bring to a boil and stir on low speed with a hand mixer.
While mixing, slowly add the cheddar cheese until dissolved.
Reduce to low heat and cook for 20 minutes. Add salt and pepper to taste.
Serve in a bowl with croutons, if desired.

Nutrition Facts : Calories 864.8, Fat 49.3, SaturatedFat 30, Cholesterol 147, Sodium 1615.5, Carbohydrate 67.7, Fiber 5.3, Sugar 19.2, Protein 29.6